Thursday, July 18, 2013

Mushroom Pot Pie

While most people don't realize it that blogging is a lot of work (it is) it certainly does has its perks!  I was recently sent some goodies from two very generous companies.  The Beyond Meat company sent me some of their Chicken Free Strips and So Delicious sent me samples of their new Cashew Milk (and some delectable ice cream treats, too). How cool is that?

Even though it was 100+ degrees today, I had a craving for pot pie. Go figure. I guess sometimes a girl just wants what a girl wants!  So, when I got home from work I set to  work to create a simple mushroom pot pie and figured it was as good a time as any to try out the Beyond Meat and Cashew Milk.

The beyond meat is a perfectly acceptable chicken substitute. It has a great texture- not rubbery, not too soft, not too chewy.  I liked it.  I used the lightly seasoned ones in this recipe. I do have some others seasoned differently to try and am looking forward to cooking with them.

The cashew milk was great to cook with.  It does not have an overpowering flavor, cooks up beautifully and is another great alternative to soy (or cowmilk). I can tell you that I will not ever drink it out of the glass (you can see how I feel about any and all milk here) but I will definitely cook with it again, in both savory and sweet dishes.

Bravo Beyond Meat and So Delicious! Two wining products!

Mushroom Pot Pie

For the filling:
2 tbsp olive oil
8 strips Beyond Meat Lightly Seasoned Chicken Free Strips, cut into chunks
5 oz shitake mushrooms, chopped
1 tbsp fresh thyme, chopped
1 tsp onion powder
1/3 cup all purpose flour
1 1/2 cups vegetable stock
Salt and pepper to taste

For the topping:
2 cups Bisquick
1 cup So Delicious Unsweetened Cashew Milk
4 tbsp water
3 tsp EnerG Egg Replacer
Paprika (optional)

Preheat oven to 400 degrees.

In a skillet, over medium heat add one tablespoon of olive oil. Once heated add the Beyond Meat No Chicken Strips and cook until golden brown and heated through. Set aside.

In a sauce pot over medium heat add the other tablespoon of olive oil. Add the mushrooms, thyme, onion powder, salt and pepper. Saute until tender, a few minutes.   Add the flour and stir for about 30 seconds to incorporate.  Add the vegetable stock and bring to a boil.  Remove from heat.

Whisk the EnerG Egg Replacer and water together in a small bowl until there are no lumps. In a large bowl mix the Bisquick, So Delicious Cashew Milk and the egg replacer mix.  Stir together. The mix will be the consistency of pancake batter.

In either four small ramekins or an 8" square baking dish place a layer of the Beyond Meat Chicken Free Strips and then pour the mushroom mixture on top.  Top that with the Bisquick mixture. Sprinkle with paprika if desired.

Place in a 400 degree oven for 40 minutes.

Allow to cool slightly before serving.

Note: I based my pot pie filling loosely on this recipe.


  1. Grrrrrrl, that looks GOOD!

  2. Bisquick is vegan? No buttermilk or dairy product in it? I'm getting excited if that's true!

    1. It is the truth! Out of the box it is vegan!!!